Chicken Noodle Casserole base Recipe

Name: Chicken Noodle Casserole base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz egg noodles; 2 cups cooked chicken, shredded; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup sour cream; 1/2 cup milk; 1 cup frozen peas and carrots, thawed; 1 cup shredded cheddar cheese; 1/2 cup breadcrumbs; 2 tbsp butter, melted; Salt and pepper to taste

American · Main course · 45 min total

Chicken Noodle Casserole base recipe videos

A creamy, comforting chicken noodle casserole that's perfect for busy weeknights. This base recipe is versatile and can be customized with your favorite vegetables or toppings.

15
min prep

30
min cook

6
servings

420
kcal/serving

Ingredients

8 oz egg noodles
2 cups cooked chicken, shredded
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup frozen peas and carrots, thawed
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
2 tbsp butter, melted
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cook egg noodles according to package directions until al dente. Drain and set aside.
In a large bowl, combine cream of chicken soup, sour cream, milk, salt, and pepper. Mix well.
Add cooked noodles, shredded chicken, and thawed peas and carrots to the soup mixture. Stir until evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the casserole along with the shredded cheddar cheese.
Bake for 25-30 minutes, until bubbly and golden brown on top. Let rest for 5 minutes before serving.

Tips

For a crunchier topping, broil for the last 2 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitute cream of mushroom soup for a different flavor.

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